Crustless Quiche

Packed with protein and fresh veggies this egg pie passes on the carb-heavy crust but still holds its shape.

I love my cast iron skillet but I choose glass when baking egg pie. Call it frittata, call it quiche, call it breakfast for the week.

Crustless Quiche of the Week:


  • Eggs - 12

  • Heavy Cream 2 Tbsp

  • Bacon - 4 slices

  • Butter - 1 Tbsp

  • Cheddar Cheese - 3/4 cup shredded

  • Swiss Cheese - 1 slice, cut into ribbons

  • Onion - 1/2 medium onion diced

  • Mushroom - 1/2 cup diced

  • Broccoli - 1/2 cup diced

  • Grape Tomatoes - 1/4 cup quartered

  • Itallian Parsley - 2 Tbsp minced

  • Salt - 1/2 tsp

  • Pepper - 1/4 tsp

Cooking Instructions:

  • Preheat the oven to 350

  • Cook bacon in skillet over medium heat, flip as needed and cook until preferred doneness. Chop when cooled.

  • Cook onions in bacon pan over medium-high heat for 2 minutes

  • Add mushrooms to pan and cook for additional 2-4 minutes

  • Add broccoli to pan and cook until veggies are al dente and remove to cool

  • Grease glass pie dish with butter. Get a good coat here, this gives your pie a nice crispy crust that doesn't stick to the pan.

  • Beat 12 eggs with cream and salt and pepper

  • Add eggs to greased pan

  • Sprinkle in your cooked veggies and bacon

  • Add sliced tomatoes

  • Sprinkle in your cheddar and give a gentle stir trying not to scratch your butter coated pan

  • Add your Swiss cheese ribbons to the top, they look nicer up here

  • Cook on center rack until center is firm and cheese starts to brown (30-35 minutes)

  • Allow to cool a bit before you cut it, it will hold its shape better

  • Enjoy all week

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